Bubba

When: 5-11 p.m. Jan. 10, 11 and 12 Where: Hoyt Sherman Place, 1501 Woodland Ave. The menu: Go to bubbadsm.com to see the full menu, along with cocktail pairings How much: $60 for four-course dinner only; $75 for dinner with cocktail pairings. A full cash bar will also be available. Prices include tax and tip.

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One day you’re walking down the street, only to discover a new restaurant. Days later you walk the same route and it’s gone. It’s not the result of a poor economy, but rather the new dining trend of short-lived pop-up restaurants. Next week, one such endeavor is popping up at Hoyt Sherman Place for three days in the form of Bubba — and as of last Thursday, the reservations were 140 (for Jan. 10), 180 (for Jan. 11) and 200 (for Jan. 12).

Bubba is the latest innovation from Orchestrate Management, the team behind Centro, Django, Zombie Burger and other dining hotspots. Orchestrate’s restaurants are loaded with fine chefs working under George Formaro, and the company plans to use quarterly pop-up restaurants to let those men and women stretch their culinary creativity.

“It’s a way to show support for the next generation of culinary leaders and let them show off their skills in a different way than what they do in their home restaurant every night,” said Chris Diebel, 32, who conceived of the Southern-themed Bubba with chef Scott Straud.

With Bubba, Diebel and Straud hope they’re launching a idea that could become a permanent restaurant one day, but pop-up restaurants can also offer off-the-wall menus that might not be viable in the long run. Diebel hopes other local chefs run with the idea.

“I’m excited to see others adopt this idea in 2013. I think foodies of Des Moines would absolutely love if this is a trend that takes off.”